We love to play around with new ideas, and this aji amarillo chilli, white chocolate and orange blondies recipe is one that we loved and had to share! We like making desserts with chilli, as it gives a lovely warmth to the dishes. Aji amarillo goes well with the subtle citrus taste from the orange, and the white chocolate finishes it all off beautifully. These are a lovely dish to prepare in advance and store in your biscuit tin for a couple of days, enjoying with a coffee when you need a little pick me up!
Makes approximately 16 pieces
250 caster sugar
200g plain flour
1 tsp baking powder
225g white chocolate, chopped
100g golden syrup
4 tsp aji amarillo paste
3 tsp pure orange extract
2 heaped tsp grated orange zest
Pre-heat your oven to 175c.
In a saucepan, heat the golden syrup and add the butter, which should be cut into small pieces. Stir regularly until the butter is melted and the mixture is combined. Take off the heat and set to one side.
In a deep mixing bowl, sift the flour, add the sugar, baking powder, and eggs. Use an electric whisk to beat well for a couple of minutes until well-combined and smooth.
Once the golden syrup and butter mixture has cooled (10 minutes or so), add it to the mixing bowl and continue to whisk for another minute to combine.
To this mix, add the orange zest, orange extract, aji amarillo paste and whisk for another minute to combine.
Add the finely chopped white chocolate and stir with a wooden spoon to mix through.
Pour the mixture into a lined and greased baking tray. You will need a tray approximately 20x30cm and it should be a couple of centimetres deep when poured.
Place in the oven and leave to bake for 30 minutes.
Take from the oven and leave to cool thoroughly, then cut into slices and serve. Perfect with a cuppa!